This coffee is grown on the 1.8-hectare Los Nisperos farm in San Antonio Huista, Huehuetenango, Guatemala, at an altitude of 1570 to 1650 meters. The coffee is a blend of Caturra, Bourbon, and Catuai varieties. It is processed using a washed method, where cherries are handpicked, depulped, fermented for up to 48 hours, and sun-dried on raised patios. The flavor profile features notes of plum, tangerine, and fudge.
Round Hill Roastery has been roasting in Radstock, a few miles south of Bath in Somerset, since 2012, when third wave specialty coffee was still in its early days in the UK. The focus from the start has been single farm and single estate coffees, sourcing the best seasonal harvests from independent growers and cooperatives and paying a premium for distinctive character. Roast profiles are designed to highlight the dynamic flavours naturally present in each coffee. Packaging is colour coded: blue bags for filter, pink for espresso. The roastery is open for tours where visitors can watch the roasting, taste the house blend, and learn about sourcing.
